Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1993-05-17
1995-07-04
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 426 40, 426580, 426582, A23C 19028, A23C 19072
Patent
active
054298296
ABSTRACT:
The cheese manufacturing process of this invention includes separating milk into skim milk and cream fractions, coagulating the the skim milk fraction at high temperature (120.degree.-190.degree. F.) to produce curds, and combining the curds with the cream fraction. The curds are preferably separated from whey and dehydrated prior to being combined with the cream. The fat content of the cream is increased before it is mixed with the curds. Cultured milk is added to the cream-curd mixture to regulate the moisture content of the resulting process cheese.
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Denk Paul M.
Pratt Helen
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